Summer Pork Chops
with Roasted Butternut Squash and Charred Broccoli- Sulphites
- Egg
- Mustard
BBQ or pan fried? Either way these pork chops will be a hit. The roasted broccoli and squash salad with tart cranberries and zesty poppy seed dressing will be your new favourite summer salad recipe!
Ingredients
340 g
Pork Chops, boneless
1 tsp
Poppy Seeds
340 g
Butternut Squash, cubes
227 g
Broccoli, florets
28 g
Dried Cranberries
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
3 tbsp
Sugar*
2 tsp
Salt*
tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 425°F (to roast veggies). Start prepping when oven comes up to temp! BBQ TIP: Instead of pan-frying, grill pork chops over over medium heat, until cooked through (71°C/160°F), 6-8 min per side.
Wash and dry all produce.* On a baking sheet, toss the squash with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the centre of the oven, until the squash starts to brown, 12-13 min.
Meanwhile, pat the pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the pork. Sear the pork until golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F, as size may vary.**)
When the squash starts to brown, remove the baking sheet from the oven and add the broccoli to the same sheet. Stir together. Continue roasting in the centre of the oven, until the veggies are tender, 12-13 min.
Meanwhile, in a large bowl, whisk together the mayo, poppy seeds, dried cranberries, 1 tbsp vinegar (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Set aside.
When the veggies are tender, add to the large bowl with the dressing. Toss together. Season with salt and pepper.
